DK158835B - BUILDING PACKAGING AND PROCEDURE FOR MANUFACTURING THE SAME - Google Patents

Abstract

An aqueous food extract of improved quality is produced by treating an infusion bag material with a water-soluble, fluoro-chemical sizing agent to prevent sorption of flavor oils by the infusion bag material, and thus enable extraction of the flavor oils into the brew during brew preparation. The infusion bag material may be treated with the sizing agent in various ways as, for example, by addition of the sizing agent during production of the infusion bag material or application of the sizing agent to the surface of the infusion bag material either before or after a food product is enclosed therein.

Description

1 DK 158835 B

The present invention relates to a brewing pack containing a nutritional or enjoyment agent such as coffee, tea or vegetable extracts. In particular, the invention relates to filter bags containing such food or enjoyment agents which enable an improved extraction of aromatic oils and flavors to achieve an improved quality and fuller flavor.

It is common to introduce food or enjoyment agents into disposable bags or cartridges as these are convenient to use for the preparation of extracts or brews of said foods or enjoyment agents. Examples of such known infusion bags or cartridges date back to 1899, see United States Patent No. 634,349.

From U.S. Patent No. 3,183,096, it is known to produce a flavorless coffee pack formed from porous synthetic fibrous paper containing single filaments of polymeric fibers. It is stated here that such filter bags do not affect the taste or aroma of coffee due to the absorption, adsorption and / or polymerization of coffee constituents. According to the patent, the flavors in the coffee are believed to include hydrogen sulfide, isoprene, methyl mercaptan, acetaldehyde, dimethyl sulfide, methyl formate, furan, propionaldehyde, isobutyl aldehyde, acetone, methylfuran, butyraldehyde, methyl ethyl ketone, isovaleraldehyde, methyl alcohol alcohol and acetylpropionyl. It is clear from this reference that the importance of aromatic oils for the quality of the extract has not been recognized, nor is there any indication of obtaining a more complete extraction of aromatic oils in the extract. US Patent No. 3,879,565 discloses a system in which roasted and ground coffee is treated with a silicone consisting of antifoaming agent prior to introduction into an extraction or brewing bag. This silicone treatment is intended to disperse the 2 formed during the extraction

DK 158835 B

foam and thus improve the rate at which the extraction of the coffee ingredients occurs. The use of silicone as a water repellent on the surface of infusion bags to achieve improved gas release from the infusion bag is known from U.S. Patent No. 3,386,834.

The Abstracts Bulletin of the Institute of Paper Chemistry, Vol. 54, No. 4, October 1983, page 417, No. 3794, Apple-10 ton, Wisconsin, USA, describes a treatment of a nonwoven textile packing material with fluorine chemicals, especially for products containing fats or oils. The material formed is a barrier material and not a porous material suitable for an infusion bag.

Furthermore, it is known from DE 3 125 006 and US 3 810 772 that paper achieves improved fat-repellent properties by impregnating with special fluorine compounds. On the other hand, it is not possible to deduce from these patents that from such impregnated paper it will be possible to make infusion bags which do not contain flavors in food and nutrients.

It is an object of the present invention to provide a brewing gasket and a process for preparing the same, thereby achieving an improvement in the quality of an aqueous extract of nutrients or enjoyment agents contained in the filter bag or other infusion gasket. The use of filter bag materials, such as natural fibers of a known nature, have been found to absorb a large proportion of the aromatic oils from extractable foods without completely releasing these aromatic aliases during extraction. These aromatic oils 35 contain important flavor and aroma compounds which are naturally excreted by the food or enjoyment agent to obtain a balanced taste or aroma when the

DK 158835 B

The 3 ring or enjoyment agent is extracted. The inability of the extractant to transfer all of the aforementioned naturally occurring aromatic oils to the aqueous food or beverage extract results in a degraded quality brew.

Thus, the invention relates to a brewing pack containing a nutrient or enjoyment agent introduced into a porous infusion packing material, and the particular feature of this packing is that the infusion packing material is impregnated with a water-soluble fluorine compound.

The brewing gasket is prepared by the method of the invention, which is characterized by the feature of claim 2. The fluorine compound in the impregnating agent is transferred to the liquid-permeable material of the filter bag and prevents the sorption of aromatic oils thereto, thereby transferring the extracted aromatic oils 20 to the extract. The impregnation can be done in various ways, e.g. by introducing the fluorine compound into the liquid-permeable material during its preparation or by applying in the form of a coating to the liquid-permeable material which is then formed into 25 bags filled with the food or enjoyment agent. An application can e.g. is done by spraying and subsequent curing. The impregnating agent may also be applied to the infusion bag after the food or enjoyment agent is incorporated herein.

30

It has been found that the infusion pack according to the invention results in a desired increase in the extraction rate of food and enjoyment agents. This is due to the fact that the porosity of the liquid permeable material is not impaired by the sorption of aromatic oils, which would otherwise impede the flow of the extract.

4

DK 158835 B

The infusion gasket of the invention is well suited for a variety of known brewing apparatus for preparing extracts. Particularly suitable are packages in the form of infusion bags containing coffee or tea or the 5 percolator packages described in U.S. Patent No. 3,511,666, as well as disposable packages of the kind disclosed in U.S. Patent No. 4,426,919. The food or enjoyment agent may be completely enclosed in the infusion bag or discontinuously sealed in such infusion material as disclosed in United States Patent No. 3,888,999. The closure of the package may be by hot sealing or by using hot sealable binders and / or hot sealable fibers or foils, or the bags may be glued together or otherwise closed in a manner known per se.

The invention is applicable to both loosely packed food and beverage or such compressed form, e.g. in the form of tablets introduced into the bag. If desired, special measures may be taken to increase the efficiency of the extraction of the solvents, e.g. by grinding, comminuting otherwise or degassing prior to packing in the infusion packing material. A compression of the food or nutrient may be desirable in cases where the porosity of the infusion packing material is such as to allow passage of dust or other fine particles from the interior of the bag during transport of the infusion bags. It is e.g. It is known in the literature that a critical pressure of between 30 and 500 kg / cm 2 is applicable to prevent dusting of roasted and ground coffee without disrupting the coffee particles, causing the lipids in the coffee to squeeze out. One skilled in the art can determine in each case whether it is appropriate to compress the nutrient or enjoyment agent prior to introduction into the infusion package.

DK 158835 B

5

The infusion packing material used to make the infusion pack should be non-toxic and relatively tasteless and insoluble. Any naturally occurring material of sufficient porosity for extraction may be used in conjunction with the impregnating agent containing the fluorine compound, and examples of suitable materials are natural fibers such as cotton fabrics. Material for the infusion pack should have sufficient porosity to allow a substantial extraction of the nutrient or enjoyment agent, but the pores should not be so large that the solid particles of the food or enjoyment agent during suffocation in hot extraction water can pass. For example, when when using packages of roasted or ground coffee, the pore size may conveniently be between 0.25 and 2.5 mm and preferably between 0.75 and 1.75 mm, such pore size ensuring an unobstructed extraction while practically all particles of the roasted and ground coffee is retained in the infusion bag.

The infusion gasket material is treated with a fluorine compound which prevents the aromatic oils from the nutrient or the digestive agent from being sorbed in or on the infusion gasket material. Such treatment can be carried out by a liquid suspension or emulsion containing the fluorine compound, in preparing the material used for the infusion bag, by applying the surface of the infusion bag or by adding in the form of a coating applied to the infusion bag, or any other method known per se.

30

The addition of the fluorine compound during the preparation of the liquid-permeable material is considered particularly advantageous, thereby achieving a more uniform distribution of the impregnating material, resulting in a material which is better able to withstand physical treatment and produces less degradation than would be the case with surface treatment. . To ensure an internal bond of 6

DK 158835 B

the fluorine compound, which is an anionic material, to anionic liquid-permeable materials, it has been found appropriate to add a cationic retention agent. Such a cationic retention agent can be added to the starting material in an amount of 0.7-1.2% cationic retention material, based on the dry weight of the liquid-permeable material. Then, a fluorine compound is added to the impregnating agent in an amount of 0.05-0.6% fluorine compound, preferably from 0.1-0.3% fluorine compound, based on the dry weight of the infusion packing material.

In order to achieve a particularly uniform distribution of the fluorine compound in the infusion packing material, it is appropriate to first add a low molecular weight cationic retention agent and then add a high molecular weight retention material during the manufacturing process. Said combination of cationic retention agents is effective in counteracting a disproportionate or uneven bonding of the fluorine compound to the more electrostatically charged fine fibers than to the less charged long fibers. In general, the low molecular weight retention agents are added in a quantity 10 to 15 times as high as the high molecular weight retention agents to achieve a uniform distribution of the fluorine compound.

The application of a fluorine compound to the surface of an infusion bag can be carried out at many stages of the fabrication process, e.g. in the form of a bonding operation, a printing operation or by one or more coatings. Typically, the application is achieved by immersing the material into the infusion bag in an aqueous solution of the impregnating agent for a period of time between 30 seconds and 10 minutes, preferably between 1 and 5 minutes. The treated paper is then pressed and cured at a final temperature of 93 ° C to 240 ° C and preferably between 149 ° C and 177 ° C. The curing can be carried out by any 7

DK 158835 B

dryer, e.g. an apparatus for drying photo sheets. The impregnating agent is generally used in an amount such that 0.05 to 0.6% of fluorine compound is transferred to the infusion gasket material, typically from 0.1 to 0.3%.

If the fluorine compound is to be applied in the form of a solution, it may conveniently have a concentration of between 20 and 50% by weight, preferably between 25 and 35% by weight, and it is convenient to add a wetting agent such as n-butyl alcohol to to achieve maximum permeability of solution. Furthermore, the addition of an antifoam agent is appropriate to remove foaming during the process. The use of additional additives may be selected by one of ordinary skill in the art.

Application of a fluorine compound to an infusion bag according to the invention does not result in improved water repellent properties. Thus, if one wishes to render the material water-resistant, a silicone compound of the kind disclosed in U.S. Patent No. 3,386,834 may be used in conjunction with the fluorine compound to render the material water-resistant.

The brewing gasket of the invention can be used in conjunction with any nutrient or enjoyment agent to be extracted with a liquid, such as water, to obtain an extraction. Eg. For example, the invention may be used in conjunction with infusion bags filled with tea leaves or roasted and ground coffee, thereby enhancing the extraction of aromatic oils into the aqueous extract. Instead, percolator gaskets can be used which can be treated with the impregnating agent containing the fluorine compound and then filled with roasted and ground coffee, which can be used in standard commercial brewing machines with an improved aroma and taste.

The invention will now be illustrated by means of an exemplary embodiment.

35 8

DK 158835 B

EXAMPLE

One paper, Dexter® 3968 degree (a product of Dexter Co., 2

Windsor Locks, Ct. With a porosity of 395 CFM / Ft was treated with the Scotchban® Flour Compound (a product of 3M, St. Paul, Minn.) In an amount of 0.1 to 0.3% Scotchban® for Dexter paper by weight. The paper was treated as 21 x 30 cm sheets by immersion in a 33% aqueous solution of FC-807 Scotchban®. Treatment 10 was carried out for a period of 1 minute during which the treated paper was run through a press and then cured in a photo-drying apparatus to a final temperature of 163 ° C. The paper was found to be 100% treated with the impregnating agent, ie. 100% of the fibers were coated.

15

A sample of the treated paper and a control sample (paper without Scotchban®) were formed into infusion bags and filled with 6 g of roasted and ground coffee. These infusion bags were used to brew coffee containing 20% by weight coffee constituents, formed by extracting the samples with 200 ml of water at 85 ° C. The coffee extract thus prepared was evaluated by a taste panel which found that the control sample was of inferior quality and lacked the full coffee flavor which is characterized by coffee making by means of the package according to the invention.

30 35

Claims (10)

Brewing gasket containing a nutritional or nutritional agent introduced into a porous infusion gasket material, characterized in that the infusion gasket material is impregnated with a water-soluble fluorine compound. Process for preparing a brewing gasket as claimed in claim 1, characterized in that an infusion material is impregnated with a water-soluble fluorine compound which prevents the sorption of aromatic oils in the infusion gasket material, which impregnating agent will not reduce the porosity of the infusion gasket. into the infusion packing material thus treated is introduced a nutritional or enjoyment agent "to form a brewing pack. Process according to claim 2, characterized in that said infusion packing material consists of a non-toxic relatively flavorless insoluble material based on natural fibers or a synthetic polymeric material. 25 Process according to claim 3, characterized in that the polymeric material is woven or nonwoven fibers made of a polymeric material such as viscose silk, polyamides, polyesters or acrylic materials. 30 Process according to any one of claims 2-4, characterized in that said infusion packing material is impregnated with a fluorine compound in an amount of 0.05-0.6%, based on the weight of the infusion packing material. DK 158835 B 10 Process according to any one of claims 2-5, characterized in that the impregnation has been effected by the addition of a fluorine compound to the infusion packing material during its manufacture, to the surface of the infusion packing material or in the form of a coating which is then applied to the infusion packing material. Process according to claim 6, characterized in that the fluorine compound used as an impregnating agent is in the form of a suspension or an emulsion. Process according to claim 7, characterized in that the suspension or emulsion contains an anti-foaming agent. Process according to any one of claims 7 or 8, characterized in that the fluorine compound used as an impregnating agent is present in the suspension or emulsion at a concentration of 20-50% by weight. Process according to any one of claims 6-9, characterized in that the fluorine compound is added to the infusion packing material during its preparation, at the same time as a further cationic retention aid is added. Process according to claim 10, characterized in that said cationic retention agent is a combination of a high molecular weight and a low molecular weight cationic retention agent. Process according to claim 10, characterized in that the cationic retention agent is added in an amount of 0.7-1.2% based on the weight of the infusion packing material. DK 158835 B 11 Process according to any one of claims 2-12, characterized in that an enjoyment means consisting of roasted and ground coffee or tea is used. Process according to any one of claims 2-13, characterized in that the brewing gasket is a percolator gasket. 10. T5 20 25 30 35